Chicken Fillet in Batter with White Wine

Name: Chicken Fillet in Batter with White Wine – Easy Breakfast Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European
Ingredients: Chicken fillet 2; Egg 2; Wheat flour 2-5 tbsp (20–49 g); White wine 3-4 tbsp, dry or semi-dry, optional (or boiled water and 0.5 tsp lemon juice); Garlic 2-3 cloves; Olive oil 50 ml; Salt, black pepper, red chili pepper, Mediterranean herbs, lemon to taste; Sliced vegetables, fresh herbs for serving

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30 mins

You can always whip up a tasty fried chicken fillet in liquid batter for breakfast. It is a very simple way to cook chicken breast, and it is almost impossible to ruin. Just thaw the fillet ahead of time; the other ingredients are usually already in any fridge. Or try my chicken schnitzel recipe – thin pounded chicken fillet in breadcrumbs.

The main job of a batter is to form a crust around the food you fry. That crust keeps all the juices inside meat, fish or poultry, so the fried food stays very juicy, which helps preserve the flavor. Dipping food in liquid batter is a very convenient way to cook chicken breast, especially if you are not a big fan of white chicken meat.

Batter, in the simplest case, is a mixture of flour and eggs thinned to the right consistency with milk, cream or another liquid, such as wine. Sometimes yeast or baking soda is added to give the batter a particular flavor and texture, and beer is used as the liquid.

The main thing batter is judged by is its viscosity, its consistency. That determines the thickness of the crust that forms during frying. A thin batter that runs easily off the food makes a thin crust, a thick one makes a thick crust. By the way, a thick flour batter is perfect for breaded bell peppers – chushki byurek.

Most often batter is made plain, but spices and herbs are added to it. To get rid of any aftertaste, you can add a little aromatic alcohol to the batter. It can also be sweet, salty, spicy and so on.

Chicken fillet fried in a batter crust is lightly pounded white chicken meat. The composition of the batter is more a matter of personal preference than a rule. Since the flavor of the batter crust defines the flavor of the whole dish, the spices and ingredients you put in the batter create the taste you love. Breakfast takes less than 30 mins to make, and it is hearty and delicious.

More with chicken breast

Grilled Chicken Chop

30 min

Crispy Chicken Fillet in a Sweet and Spicy Sauce

30 min

Breaded Chicken Cutlet

30 min

Chicken Schnitzel

30 min

Chicken Meatballs with Gravy

45 min

More chicken breast recipes

Ingredients

2 servings

Chicken fillet 2
Egg 2
Wheat flour 2-5 tbsp (20–49 g)
White wine 3-4 tbsp, dry or semi-dry, optional (or boiled water and 0.5 tsp lemon juice)
Garlic 2-3 cloves
Olive oil 50 ml
Salt, black pepper, red chili pepper, Mediterranean herbs, lemon to taste
Sliced vegetables, fresh herbs for serving

Step-by-step recipe

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How to prepare the fillet

Thaw the fillet ahead of time. Ideally, move it from the freezer to the fridge the evening before. Then the fillet will be perfectly ready for frying. If you thaw the fillet in the microwave, there is always a risk of local overheating, which hurts the quality of the dish.
Pound the fillet. Put the thawed fillet on a cutting board, skin side down. With a wooden mallet or the butt of a large knife it is easy to pound the fillet gently. Make the fillet an even thickness, no more than 2-2.5 cm. Do not pound it thinner, as the fillet is very delicate and may lose its shape. A thicker fillet may not cook through and the dish will be raw inside.
Season the fillet. Lightly salt the pounded fillet, sprinkle with ground black pepper, and rub in a little dried Mediterranean herbs between your fingers: oregano, basil, savory and so on. That is it – the fillet is ready for dipping in batter and frying.

How to make the batter

Make the batter. Crack two eggs into a deep bowl. Make sure no eggshell is left, that is unacceptable. Beat the eggs with a whisk. Do not beat to a foam, it is enough to mix them until smooth. Add a little salt, 1-2 pinches of ground red pepper, and stir.
Add 3-4 tbsp of white wine, dry or semi-dry. If for some reason wine is not an option, add plain boiled water and 0.5 tsp lemon juice. Keep whisking until smooth. Then, still whisking, add the flour in small portions. Add each next portion only after the previous one has fully blended into the egg mixture.
The amount of flour needed for the batter depends entirely on the situation. The mixture should be like honey. If you scoop some up with a spoon and tilt it, the batter should flow, sagging, but not pour out in a stream.

How to fry the fillet

Flavor the oil with garlic. Heat the olive oil in a deep skillet. When the oil is well heated, fry the peeled, crushed garlic cloves in it. The garlic’s job is to flavor the oil. When the garlic starts to darken, throw it away.
Dip the fillet in the batter and put it in the oil. Submerge the prepared breast completely in the batter. The flour mixture must cover the fillet entirely. If the batter seems too thin and runs off the fillet, add more flour, stir, and dip the chicken fillet again. This is important, because a thin coating around the fillet fries quickly without giving the chicken time to cook. The batter around the fillet should be a few millimeters thick. It is better for the mixture to be thick than thin.
Lift the fillet with a fork so the excess batter drips off. The batter that drips off turns into bits of fried dough in the oil. Place the breast in the well-heated, flavored oil.
Fry the fillet until done. The batter should fry quickly and form a golden crust. Turn the fillet over right away and fry the other side. Then reduce the heat to below medium and, turning often, fry until the chicken is fully cooked: the cut meat should be white, with no pink. The chicken should take no more than 10 mins to cook through.
If for some reason the batter dries out, you can hold the fillet briefly under a lid, and the crust will soften. Usually, if the batter was not overfried at first, this is not needed.

Serving

Put the cooked meat on a plate and drizzle with a little of the oil the fillet was fried in.
You can garnish it with sliced vegetables, and be sure to add fresh herbs and a wedge of lemon. Lemon juice goes wonderfully with fried batter and chicken.
Delicious chicken fillet in batter, fried in aromatic olive oil, is a tasty and filling breakfast that does not even need a side dish. It is a dish on its own and will keep you full until lunch.

Calories and macros

645 kcal

Serving ≈ 280 g

Protein65 g41% of kcal
Fat34 g49% of kcal
Carbs15 g10% of kcal

100 g233 kcalProtein 23.2 gFat 12.4 gCarbs 5.4 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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